This small batch of Pecan Brown Sugar Cookies have soft and chewy centers with crispy caramelized edges. The sugar cookies are made with dark brown sugar for a deep flavor and chew. Pecans add sweet and buttery nut flavor, and a little cinnamon brightens the cookies. This is a cookie must to celebrate all the flavors of the holidays!
Prep Time20 minutesmins
Cook Time10 minutesmins
Chill30 minutesmins
Total Time1 hourhr
Course: Dessert
Cuisine: American
Keyword: Brown Sugar, Christmas Cookies, Pecan, Small Batch, Sugar Cookies
1/3cuppecans, choppedtoasting the pecans is optional
2tablespoonsgranulated sugarfor rolling the cookies
Instructions
If you are not toasting the pecans, wait to preheat the oven until the cookie dough is chilling in the refrigerator.
Preheat the oven to 350F degrees and adjust the oven rack to the middle position. Line a baking sheet with a piece of parchment paper
Optional - While the oven is preheating, sprinkle the whole pecans on another small baking sheet, and toast for 5 to 7 minutes. You will start to smell the pecans toasting. Rough chop the pecans.
In a small mixing bowl, add the flour, baking soda, salt, and cinnamon.
In a medium mixing bowl, add the brown sugar and melted butter. Stir until smooth. Add the egg yolk and vanilla extract and stir until combined..
Sprinkle half of the dry ingredients over the wet ingredients and stir until just combined. Add the remaining dry ingredients and stir until no dry streaks remain. Stir in the chopped pecans until just combined. Note - The dough will be sticky and thick. Using a wooden spoon will make mixing the dough easier.
Cover the dough with plastic wrap and refrigerate the dough for at least 30 minutes.
In a shallow baking dish, add the granulated sugar.
Using a cookie scoop (I use a #40 cookie scoop), scoop the dough into 9 equal dough balls. Roll the dough balls through the sugar and place on the baking sheet at least 2 inches apart.
Bake the cookies for 8 to 10 minutes until the edges are set and start to turn light golden brown. For a crispier cookie, bake for 1 to 2 minutes longer.
Cool the cookies on the baking sheet set on a wire cooling rack for 5 minutes before transferring the cookies to the wire rack to cool completely. Enjoy!
Notes
Freezing the Cookie Dough – The cookie dough can be frozen – for up to 3 months. Shape the dough into a disc, wrap generously in plastic wrap, and place in a Ziploc bag to freeze. Defrost the cookie dough in the refrigerator.
Freezing Baked Cookies – Baked cookies can be frozen for up to 3 months. Either in a Tupperware, or gently placed in a Ziploc bag. Defrost the cookies at room temperature – may take 1 to 3 hours.